Bacon-wrapped pesto pork tenderloin

1. Preheat oven to 425. Arrange bacon strips lengthwise in a foil-lined cookie sheet or pan overlapping slightly
Cut tenderloin lengthwise through the center to within 1/2 in of bottom. Open tenderloin flat; pound with a meat mallet to 1/2 in thickness. Place tenderloin on center of bacon , perpendicular to strips
Sprinkle pepper over pork. Spread with pesto; layer with cheese and spinach. Close tenderloin' wrap with bacon, overlapping ends. Tie with kitchen string at 3 in. intervals. Secure ends with toothpicks
In a 12 in skillet, brown roast on all sides, about 8 min. Return to baking pan; roast in oven until a thermometer reads 145, 17-20 minutes. Remove string and toothpicks; let stand 5 min before slicing

2. (first time I made this I skipped the browning part in the fry pan....it still turned out good...just extra minutes in oven)